Slow Cooker Sriracha Meatballs

You’re going to love these slow cooker sriracha meatballs! Pork meatballs tossed in a sweet and spicy sauce, and then garnished with scallions and sesame seeds. Perfect as an appetizer or dinner!

Love meatballs as much as I do? Then give my Turkey Meatballs or my Italian Meatballs a try!

Why This Recipe Is So Good

• These Sriracha Meatballs are bite-sized, tender, and loaded with tons of sauce. You get a mouthful of flavor in every bite!
• There is a ton of flavor in the meatballs. I put fresh ginger, garlic, and green onions in the meatballs as well as a splash of soy sauce. Panko breadcrumbs and egg keep the filling together. Instead of adding more breadcrumbs I let the meatballs sit in the fridge for 30 minutes to firm up.
• This recipe makes about 30 small meatballs (perfect for appetizers), or 14 bigger meatballs (perfect for a meal).
• I browned the meatballs in the oven first for added flavor. Browning in the oven is so much easier than cooking in batches on the stove top.
• I loaded the slow cooker sriracha meatballs up with tons of sauce! The sauce is the perfect blend of sweet and spicy. The sauce is made up of ketchup, low sodium soy sauce, brown sugar, Sriracha and garlic.

Key Ingredients

• Ground Pork: I used a pound of ground pork (not the same as pork sausage) for these slow cooker sriracha meatballs, but you could use any ground meat you prefer. Ground chicken or turkey would also work well and would be a lighter option.
• Garlic and Ginger: These two fresh aromatics really elevate these meatballs and give them a ton of flavor.
• The Sauce: I made my own sriracha Asian-style sauce by combining ketchup, low-sodium soy sauce, brown sugar, sriracha, and minced garlic.

How To Make It

• Preheat oven to 400 degrees. Grease a baking sheet with a little oil, set aside.
• In a large bowl add pork, egg, breadcrumbs, ginger, garlic, soy sauce and green onions. Refrigerate mixture for 30 minutes to firm up.
• Portion out to meatballs (1/2 inch for small appetizer meatballs or larger for a meal)
• Bake for 8-10 minutes or until golden brown, flipping halfway through. (They will not be cooked all the way through.
• Meanwhile add all of the sauce ingredients to a medium bowl. Stir to combine.
• Add the browned meatballs and the sauce to the slow cooker, toss to coat.
• Cook on high for 2-3 hours or on low for 4-6.
• Garnish with chopped green onion and sesame seeds and serve!

Serving Suggestions

I love serving these slow cooker sriracha meatballs as is with toothpicks as a party appetizer, but they also make for a delicious lunch or dinner! Just serve over some rice with veggies on the side like roasted broccoli, roasted cauliflower, zucchini noodle stir fry, or roasted asparagus. Or serve over cauliflower rice for a low-carb, gluten-free option!

Storage Instructions

Store any leftover slow cooker sriracha meatballs in an airtight container in the fridge for up to 4 days. You can also freeze them in the sauce and reheat to enjoy later either in the microwave, on the stovetop in a pot, or in a slow cooker.

More Slow Cooker Recipes

• Firecracker Chicken Meatballs
• Easy Mexican-Style Chicken
• Orange Chicken
• Broccoli Beef
• Teriyaki Chicken